Tangy, spicy, thai marinated prawns with the intense flavour of lemongrass and ginger. I can’t stop eating these once I get them off the grill. They couldn’t be easier, once you find the ingredients you just blitz them all together in a blender and voila! You have your fragrant marinate which you will turn later into a tasty dipping sauce. Thread the prawns on two skewers, one on top of the other. It helps keep their moisture and also, you can turn them easier. Enjoy with plain basmati rice.
For the marinate
- 3 stalks lemongrass, roughly chopped (white part and the soft green part)
- 3 garlic cloves
- a thumb piece fresh ginger, peeled and roughly chopped
- 3 red chilli peppers (remove the seeds unless you like them really hot)
- ½ red pepper (capsicum)
- ¼ cup fresh coriander leaves
- 2 spring onions roughly chopped
- 2 tbs fish sauce
- 2 tbs olive oil
- 3 limes, juice and zest
- 2 tsp brown sugar
You will also need
- About 20 large prawns, peeled
- ¼ cup coconut cream
- 2 tbs dessicated coconut
Put all ingredients for the marinade in a blender or food processor fitted with metal blades. Puree everything on high speed until smooth. Put peeled prawns in a bowl and add 4 tbs of the marinate. Mix lightly with a silicone spatula to distribute the marinate. Leave for 10 minutes.
Turn your grill on medium. Thread the prawns on double skewers, keeping them tight together. Grill the prawns 2-3 minutes on each side basting with more marinate as they cook. Dont over cook.
Mix the left over marinate with the coconut cream and the coconut. Serve as dipping sauce with the prawns and steamed rice.
Note: If you are using wooden skewers, soak them in water over night, to prevent burning.